This delicious Mexican inspired dish cooks chicken breasts with our HomeCooked Mexican Spice Blend, salsa and green chilies (not spicy) so that after 6-8 hours on low or 3-4 on high in your slow-cooker, less than an hour in your pressure cooker) you have ultra tender and flavorful chicken to eat alone (for a low carb dish), in a burrito bowl or in a wrap burrito style. We provide 6 wraps and shredded cheese (on the side, can be omitted). Just add your favorite fixins' such as sour cream, avocado or refried beans. Ole! Wraps (flour, wheat or gluten-free) provided. Slow-Cooker/pressure cooker.

Thaw in refrigerator. Set aside wraps and cheese (store in refrigerator).

Empty contents of chicken bag into your desired cooking vessel.

Slow-cooker: Cover and cook on low 4-6 hours or on high for 2-3 hours.

Pressure cooker: Adjust top knob to sealing and cook on high pressure for 20 minutes. Let it naturally release, which may take up to 15 minutes. In a rush? do a quick release-- use a spatula/wooden spoon) to move the top knob to "vent" as steam will come out quickly.

Chicken needs to reach a temperature of 165F. Use tongs or two forks to shred chicken and then place into tortillas and top with cheese. You may wish to add lettuce, sour cream, refried beans or guacamole. Ole!